Yellow Oyster Tempura

Name: Yellow Oyster Tempura
Total time: 20 min
Yield: 2 as a starter
Ingredients: 1 cluster yellow oyster mushroom, separated into small bunches; 80 g tempura flour (or 60 g plain flour + 20 g cornstarch); 150 ml ice-cold sparkling water; Neutral oil, for frying; Yuzu salt or ponzu, to serve

The lightest tempura batter, fried hot and fast, lets the gold of the mushroom show straight through the lace. A garnish striking enough to carry a whole tasting menu.

20 minTime

2 as a starterServes

5Ingredients

Made with Yellow Oyster

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1Heat oil in a deep pan or wok to 180°C.
2Just before frying, whisk the flour and ice-cold sparkling water together briefly — a few lumps are fine, do not overmix.
3Dip each small bunch of mushroom into the batter, letting excess drip off.
4Fry in small batches for 60–90 seconds until pale gold and crisp. Do not overcrowd.
5Drain on a rack, season immediately with yuzu salt, serve hot with ponzu.

The mushrooms in this recipe

Yellow Oyster

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